I created a recipe! Ok, so not completely from scratch. In the CARB old days, I had this streusel coffee cake recipe of my mom's that I use to make every weekend. It's good. Sweet, cinnamony, chewy...yeah, the list of adjectives go on. MAJOR comfort food...

Anyway, I miss it. But brown sugar is hard to adequately substitute low carb. I figured that item from my food past was history. BUT, I recently bought some brown-sugar-style DiabetiSweet, and after trying the stuff, I decided it might work in converting this recipe. So I did...and it's damn good. Here it is:

Streusel Coffee Cake

For batter, mix together:
3/4 cup sugar substitute (I mixed equal parts polyd, erythritol, and xylitol.)
1/4 cup oil
1 egg

Stir in:
1/4 cup cream mixed with 1/4 cup water

Then stir in:
1 1/2 cups carbquik
1 t. baking powder

For the streusel topping, mix in a separate bowl:
1/2 cup DiabetiSweet brown sugar
2 T. carbquik
2 t. cinnamon
2 T. melted butter

Spread half the batter in a greased/floured (use Carbquik for flour) 9x9 pan. Sprinkle half the streusel mixture over it. Spread other half of batter over streusel, and sprinkle other half of streusel mixture over that.

Bake 30-35- minutes at 350 or until golden brown and a toothpick poked in the middle comes out clean.

Makes 9 squares, at 166 calories, 4.5 carbs, 2.9 protein, 15.4 fat. Not bad....the original was MUCH higher, obviously!! I think next time I make it, I will substitute a 1/2 cup almond flour for carbquik and see if I get a 'firmer' texture.

Enjoy - I did!